FAQ

FAQ

You asked, I’ll answer! Here is a list of questions I’m frequently asked. If you’re looking for general info about me, please see my About page, and for information on how to get in touch, check out the Contact page.

Are these all original recipes, or what?

Most of the recipes I post are original ones that I’ve developed myself. I occasionally modify recipes that I’ve found somewhere else (or a friend has shared with me), and when that is the case, there will be a notation with the recipe, giving the source of the recipe and a link back when applicable.

Can I use your recipe and/or pictures on my site? Can I link to one of your recipes?

Links are always appreciated, and there’s no need to ask—thank you for loving and wanting to share my recipes – I am so honored! If you want to post my pictures or recipes on my site, please read and follow the guidelines in my Recipe and Photo Usage Policy. I appreciate that you want to share my content, and I thank you in advance for following my guidelines.

Can I substitute X ingredient in your recipe? How about Y? What if I substitute All The Things?

I have only tested the recipe using the ingredients I’ve listed, so I can’t guarantee the recipe will work (or any good y’all) if you make any changes. Unfortunately I don’t have the time to test the recipes using alternate ingredients, and I can’t always predict whether a substitution will work or not. If you do successfully make substitutions, I’d love it if you’d leave a comment on that post letting others know what works.

Can you provide the nutritional information for a recipe?

No, unfortunately I don’t have time to calculate the nutritional information for my recipes. If this is something that interests you, I recommend plugging the ingredients into one of the many free calorie counters available online.

Darn, this recipe didn’t work for me! What happened?

I’m sorry it wasn’t a success! It’s always very hard to know from a brief comment or email what might have gone wrong with the recipe, but I’m happy to help you troubleshoot. From emails I’ve received, I can tell you that the most common culprits behind failed recipes are a) substituting or mis-measuring ingredients b) not reading the recipe all the way through first, thus not being prepared for certain steps and c) not knowing that the oven temperature was wrong.

To maximize your chances of getting a recipe right on the first time, I recommend that you buy and consistently use an oven thermometer (they’re usually only about $5!), don’t make substitutions the first time you make a recipe, and read it through before you begin, so everything is ready. If you’ve done this and still have a botched recipe, you’re welcome to send me an email and I can try to help. Since I’m not in the kitchen with you, watching how you prepare it, I can’t guarantee that I’ll be able to solve the problem, but I’d love to try—I really want my recipes to work for everyone.

Do you offer recipe consulting services?

Yes! Sometimes! Possibly! Maybe! My specialty is developing recipes for the home cook. If you are seeking a consultant to develop recipes for your large commercial enterprise, there are considerations like food safety, food preservation, and large-batch scaling that are not my expertise. If this is the case, you might be better off looking for a food scientist to help you get started. If you already have someone handling the food science aspect, and are looking for a person to create delicious and inspiring flavor combinations, please email me so we can talk about it!

Can I sponsor a giveaway or post, or send you products for review? Do you accept guest posts? How about poorly disguised link spam in the form of a guest post?

If you’re a brand or brand representative who would like to partner with me, please see my Work With Me page for more information about the services I offer. Please note that I do not accept any guests posts and I really, really don’t accept spammy in-text link advertising.

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